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Top 5 Reasons on What Makes a Great Pan Pizza

Have you ever wondered what makes your favourite pizza great? Let us take you through the layers of a legit, fresh & cheesy pan pizza!

Remember the old number..7...5….5…...2…..5….2.. What’s the last number?

Many people know pizzas are largely an American adaptation, right? Brought to the USA by Italian immigrants at the turn of the 20th century; Gennaro Lombardi was the first man in 1905 to apply for a licence to make and sell pizza in New York City. Even then, most pizzas are thin crusted at first. So, where did the pan version (baked in a pan with high sides rather than flat) come from then? Pan pizza or deep dish pizza was popularised by Pizza Hut in the 1960s. This is a pizza with a lot of attitude and crust so here’s the Top 5 lowdown on what makes a great Pan Pizza.

Tip #1 The Dough Must Be Good! All great pizzas start with a great dough but what makes a dough, great? According to our Chef-in-Residence, Lisa, all you need is good quality flour, well rested dough and an adequate proofing time. But that’s not all! The art of Pan Pizza lies in the timing, the right dough recipe and a perfect bake temperature which will make the dough come out fluffy and easy for the mouth to chew with that add on crispness to your bite.

Tip #2 The Tomato Base Sauce Must be THICK to give you the right amount of UMAMI for every bite. That’s what you need to look for when it comes to a great pizza sauce; it should be tangy, a bit salty with just the right amount of sweetness and earthy flavours to get that… extra umphhh! It should give your first bite taste-buds that tingly and sedap sensation. Yeah!

Tip #3 The Topping Must be Fresh, this adds a medley of flavours to your pizza, so fresh ingredients are key! Who doesn't like a choice of smoky Pepperoni, that salty zing from fresh Olives, savoury Mushrooms, and Malaysia’s favourite; Nenas! Less is more they say, and you don’t want to overload your pizza because it’s only gonna make it all soggy - optimum coverage that’ll give you maximum flavour.

Tip #4 The Cheese Must be Gooey, Pizza wouldn’t be pizza without the Cheese... right? It’s in the texture and flavour that are the key into giving you a great, stretchhyyyy & cheesy-goodness filled pizza. Mozzarella is the gooey and super cheesy base, while Cheddar holds everything together and also adds a bolder cheesy flavour that y’all love.

Tip #5 Practice, practice, practice! Making Pan Pizza is an art of its own and it takes ages to perfect it. From making the dough to baking the pizza and laying out the toppings, the more you make it, the more you understand it’s texture and your oven. The temperature and timing are both important, it needs to be synchronized.

So… a perfect Pan Pizza has to be crispy on the outside, fluffy on the inside, lathered with the right amount of tomato sauce, a nice layer of cheese and meaty toppings and... most importantly, it has to hold its own and not fall apart the moment you lift it off the pan. Now that’s a pizza you can layan more than a slice!

Uses a new dough recipe that makes it crispier while still remaining fluffy on the inside. #WIN
the tomato base is more thicker and legit, making it tastier at every bite
The pizza is baked to order so you get hot gooey cheese on crisp pizza crust, every time!

There you go! Our list of Top 5 reason that makes a great Pan Pizza. As far back as I can remember, it was Pizza Hut that introduced me to pizza’s before my travels all over the world. Remember the old number..7...5….5…...2…..5….2.. What’s the last number? I bet a lot of people can still remember! It’s a new number now and they can still deliver Pizzas straight to your doorstep, so Super Supreme satu please!.. Or maybe the Hawaiian Chicken this time?

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